After trying our hands on pizzas, we the homebakers of the HBC group are here with another easy and yummilicious bake. We were challenged by Sangeetha of Spicy treats to bake a cake combining two exotic ingredients ~ Mango and chocolate. I love mango and I can live on chocolate, so the challenge could not get any better. We were given two recipes ~ one recipe was an eggless and butterless bake while the other was with eggs and butter.
Vegan Mango Walnut Loaf which I tried last year and then again this no fail eggless vanilla sponge which I tried sometime back for the kid's monthly bake. But other than these I never try eggless n butterless baking... I try butterless baking many a times but eggless, not frequently... I am always into the conception that eggs are so essential for the cake to be soft, spongy and airy. And so I never go for eggless baking.
Mango Chocolate Chunk cake that I tried last summer... The deep mango flavor in a moist crumb speckled with slightly melted dark chocolate chunks was to die for. The challenge was right in time. I went the fat-less way because my oven was just out of service and I wanted to trial-check it with a simple bake. This recipe sounded just right.
All purpose flour - 1 cup
Baking powder - 3/4 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Sugar - 1/4 cup + 2 tbsp
Cocoa powder - 2 tbsp mixed in 2 tbsp warm water
Oil - 3 tbsp(Canola oil)
Vanilla extract - 1/4 tsp
Manga pulp - 1/2 cup
Milk + Yogurt - 1/4 cup
Buttermilk - 2 tbsp
How I Made it:
Preheat oven to 175C and grease & line your baking tin. In a small bowl, combine flour, baking soda, baking powder & salt. In a large mixing bowl, combine sugar & oil then to this add mango pulp, milk, yogurt, vanilla, buttermilk and mix well.
Serve with love!!!
** I used fresh mango pulp. But you can use store bought sweetened pulp. In that case reduce the sugar.
** The cake is dense but super moist and flavorful.
** You can fill upto 3/4th of the pan, as this cake does not rise too much.
So thats it Folks...
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